RSTO 2301 Principles of Food and Beverage Contrls
Course Information
Course Description
RSTO 2301. PRINCIPLES OF FOOD AND BEVERAGE CONTROLS (2-3-3) A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing foods and beverage labor costs, operational analysis and international and regulatory reporting procedures. Prerequisites: CHEF 1301. Assessment Levels: R2, E2, M2.? 12.0504
Prerequisite(s)
CHEF 1301. Must have level 2 in Reading, English, and Math